Not Rolled "Rolled" Cabbage

By carvalhohm

Ingredients

• 1 1/4 pounds ground beef
• 1/2 cup plain bread crumbs
• 1 egg
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 head green cabbage, shredded (12 to 14 cups)
• 1 (14-ounce) can jellied or whole-berry cranberry sauce
• 5 gingersnap cookies, crumbled (about 1/4 cup crumbs)
• 1 tablespoon lemon juice
• 1 (26-ounce) jar spaghetti sauce

Details

Servings 8

Preparation

Step 1

In medium bowl, combine ground beef, bread crumbs, egg, salt, and pepper. Form mixture into 1-inch meatballs (about 1 tablespoon each).

Place half shredded cabbage in soup pot then add meatballs. Spread cranberry sauce over meatballs, sprinkle with gingersnap crumbs and lemon juice then add remaining cabbage. Pour spaghetti sauce over mixture. Do not stir!

Bring to boil then reduce heat to low and simmer, uncovered, for 20 minutes. Stir gently, being careful not to break up meatballs. Simmer additional 40 minutes, stirring halfway through.

Notes:

If you like your rolled cabbage on sweeter side, add tablespoon or two of dark brown sugar.